Margot H./For The Jersey Journal

While I appreciate your concern, as I'm sure you are aware it's not possible to cite information when the recipe is original. This is why you will not see a citation in the article or any other article posted under "The Dish." All of the recipes have been tested and written as original pieces for use by the Jersey Journal.

Hey Darrell -- good eye! Sorry about that, there's no mustard in the recipe -- it shouldn't have been in the directions. That's what happens when you cook from the hip sometimes. Thank you for bringing it to my attention.

There's a ton of places like this in the city... I can't recall the name of the place I went to, but it's at 805 Third Ave in the lower level of the Crystal Pavillion building. There was also another place like this a few blocks South of Grand Central on 40th between 5th & Mad... I believe it was called Charlie's? They serve Udon soup to order (when you walk in the door it's to your left). A lot of bigger deli type places do this, just got to scout them out :) I'm sure a lot of people talk about it on Yelp if you do a search there.

Par-boil means to cook them so that they're not quite all the way done. Think of it as you would with al dente pasta. You don't want them to be fork tender or else they will break apart and not hold their shape. But you want to cook them slightly so that they're partially cooked through and will be tender when you eat them.

I do love plain corn all on it's own, when in season. This is just a recipe to shake things up a bit from time to time. There's not an large amount of butter, sour cream or cheese to over take the corn flavor, just a hint to compliment the sweetness of the corn. You should try it out. The reason to grow corn is to eat it, however you may like to do so.